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dc.creatorGould, Wilbur A.en_US
dc.creatorCremer, Marion L.en_US
dc.date.accessioned2015-07-16T19:50:20Z
dc.date.available2015-07-16T19:50:20Z
dc.date.issued1971en_US
dc.identifier.urihttp://hdl.handle.net/1811/70637
dc.language.isoen_USen_US
dc.publisherOhio Agricultural Research and Development Centeren_US
dc.relation.ispartofseriesOhio Agricultural Research and Development Center. Research circular. 184en_US
dc.rightsThis material has been made available for research and educational purposes only. Copyright and other restrictions may apply to this item. Users are responsible for obtaining the necessary permissions to reprint, reproduce or make other uses of this material.en_US
dc.subject.lcshFrozen foodsen_US
dc.subject.lcshCooking (Potatoes)en_US
dc.subject.lcshCooking (Peas)en_US
dc.titleAnalysis of quality factors in mashed potatoes and peas as meal components processed by freezingen_US
dc.typeTexten_US
dc.subject.naltcookingen_US
dc.subject.naltfreezingen_US
dc.subject.naltfrozen foodsen_US
dc.subject.naltpeasen_US
dc.subject.naltpotatoesen_US
dc.type.genreArticleen_US


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